INGREDIENTS
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1 small eggplant
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Kosher salt
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3 medium tomatoes
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1 medium zucchini
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1 medium red bell pepper
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1 small red onion
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3 tablespoons extra-virgin olive oil
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Freshly ground pepper
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1 tablespoon plus 2 teaspoons red wine vinegar
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1/2 cup fresh basil leaves, thinly sliced